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Recipe for the Month of April by Nicky Seabrook – Kale and Potato Cakes
April 16th, 2018
If you struggle to get enough green leafy vegetables into your diet, this is a great recipe. Kale is considered by many to be a superfood. It has more iron in it, per gram, than beef does and is rich in folate, vitamin C, Vitamin A and magnesium. For anyone going vegan it is a must!
These cakes are good for a light supper or perfect for breakfast with a poached egg.
Ingredients
Oil for frying
1 large onion finely chopped
50g butter
150 g kale, leaves stripped from their stalks
750g potatoes, peeled and chopped into 2cm dice
1 good tsp garam masala
2 tbsp crème fraiche
2 egg yolks
25 g plain flour
Method
Put the potatoes in a pan of cold salted water. Bring the pan to the boil and cook the potatoes until tender. Drain and leave any excess water to evaporate for 2 minutes, then mash and leave to cool.
Heat half the butter and 1 tblsp of oil in a pan. Fry the onion on a low heat for 10 minutes, stirring now and then. Once cooked, remove from the heat and set aside.
Boil the kale for 3-4 minutes in plenty of water, until tender. Drain and refresh under cold water to cool, squeeze out any excess moisture, then finely chop.
Add the onion, kale, garam masala and crème fraiche to the cooled mashed potato. Season with salt and pepper. Stir in the egg yolks.
Put the flour in a shallow dish. Shape the potato mix into 6 balls then flatten them slightly into burger shapes. Turn them in the flour to lightly dust them. Chill the cakes for 20 -30 minutes. This will firm them up a little, making them easier to fry.
Heat the rest of the butter and 2 tbsp. of oil in a large frying pan on a medium heat. Add the potato cakes and fry gently for approximately 4 minutes on each side, until golden brown.
